Indian-Spiced Turkey Cheddar Burgers

These turkey burgers are unlike any you’ve
ever had—absolutely exploding with flavor and masala, thanks to the addition of curry leaves, cumin, cilantro and chiles, plus a sweet-and-spicy tomato chutney topping. The burgers are also
delicious made with ground white or dark meat chicken or ground pork.

For the chutney

• 1/3 cup canola
  or grapeseed oil
• 36 fresh or 54
  frozen curry leaves, roughly torn
• 12 dried red chiles
• 2 tsp. brown mustard
  seeds
• 2 tsp. cumin seeds
• 1/2 tsp. ground
  turmeric
• 2 medium red onions,
  halved and thinly sliced
• 1 cup raw,
  skinned peanuts
• 3-1/2 lb.
  tomatoes, roughly chopped
• 9 oz.tomato paste (or one
  4.4-oz. tube double-concentrated tomato paste)
• 2 Tbs. granulated sugar
• 1 tsp. curry powder
• 1/2 tsp. cayenne
  pepper
• 1-1/2 Tbs. kosher
  salt

For the burgers

•  2 Tbs. canola oil
• 8 fresh or 12 frozen
  curry leaves, finely chopped
• 1 tsp. cumin seeds
• 1/2 tsp. freshly ground
  black pepper
• 1/4 tsp. red pepper
  flakes
• 1/2 small red onion,
  finely minced
• 1-1/4 lb.
  ground turkey (preferably dark meat or a combination of white and dark meats)
• 3/4 cup tightly
  packed shredded cheddar cheese
• 1/2 jalapeño, finely
  diced (seeded and veined for less heat)
• 1/4 cup chopped
  cilantro leaves
• 1 tsp. kosher salt
• 4 burger buns,
  toasted
• Raita for serving

Make the chutney

 Heat the oil with
the curry leaves, chiles, mustard seeds, and cumin over medium-high heat until
the cumin is golden and fragrant, about 2 minutes. Stir in the turmeric and
cook until the chiles darken, 1 to 2 minutes longer. Stir in the onions and
cook until they have wilted and are opaque, 5 to 7 minutes. Stir in the
peanuts, cook for 3 minutes, and then add the tomatoes, tomato
paste, sugar, curry powder, cayenne, and salt. Cook for 10
minutes, stirring often, pressing the tomatoes up against the sides of the pot
to crush them.

Reduce the heat to medium and cook until the tomato
juices are reduced and the chutney is thick and jammy, stirring often, for 20
to 35 minutes (in the summer when tomatoes are juicy, it may take longer to
thicken; in the winter, it may happen more quickly). Taste, adding more salt if
needed.

Make the burgers

 Place 1 Tbs. of the
oil, curry leaves, cumin seeds, black pepper, and red pepper flakes in a large
frying pan over medium-high heat, stirring often, and cooking until the cumin
seeds are fragrant and lightly browned, about 2 minutes.

Add the onion and
cook until translucent, 2 to 3 minutes, stirring often. Transfer the mixture to
a bowl and set aside to cool.

Place the ground
turkey in a large mixing bowl and gently knead in the remaining ingredients.
Stir in the onion mixture and form into four patties.

Wipe out the frying
pan with a paper towel/absorbent paper. Heat over medium-high for 2 minutes,
add 1 Tbs. oil, and then add the patties. Reduce the heat to medium and cook
until browned, about 4 minutes. Flip and cook the other side until browned and
the center is cooked to your preferred doneness.
Place the burgers on the toasted buns, dollop with raita and chutney, and serve.